Recipes: Green Chile Tortilla Pinwheels Chile de Arbol Salad Posole (Pork and Posole Corn) New Mexico Red Chile Sauce Biscochitos (Anise-Flavored Cookies) By Nancy Gerlach, Fiery Foods & Barbecue Central Food Editor Emeritus Christmas Eve in New Mexico is a very special night steeped in tradition and probably no other image symbolizes the season more than the flickering lights from …

Serve these caramelized onions in place of the creamed ones that grace many holiday tables. These too are sweet, but also hot and lower in fat and won’t fill you up! These can also grilled over a low flame, as shown in the photo. Note: This recipe requires advance preparation.

This dish is traditionally served during the Christmas season in New Mexico, when a pot simmering at the back of the stove provides a welcoming fare for holiday well-wishers. I can’t remember any holiday party or dinner that I’ve attended that this stew hasn’t been served. At my house this is a staple on Christmas Eve. I always have a pot ready to warm my husband and I up after strolling Old Town and enjoying the luminarias. Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish. Posole, the processed corn, is the main ingredient of this dish of the same name. If posole corn is not available, you may substitute hominy–the taste won’t be the same, but it will still be good.

By Dave DeWitt Okay, it’s time to pick my Top Ten Chilehead Christmas Gifts for 2009, a SuperSite feature that I just thought up. But it’s not too late! So fire up your credit/debit card or PayPal and get shopping! Just click on the image. (They’re in no particular order.) Obviously I’m just a little bit prejudiced, but I’m telling …